Pre-heat the grill to medium heat (350F).
Start by grilling some of your ingredients. Place the peppers and ears of corn on the grill and grill, turning regularly, until nicely charred and soft. Remove the peppers and corn from the grill and when cool to the touch, peel and cut the peppers into bite-sized pieces and slice the kernels off the cob of corn.
Season the chicken with salt and pepper and grill until cooked through. Remove from the grill and when cool to the touch, cut or tear the chicken into bite-sized pieces.
Place the cast iron kettle into the STOK grill and pre-heat on high for 10 minutes.
Add the bacon to the kettle and cook until most of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and set aside.
Add the onion, carrot, celery and garlic to the bacon fat in the kettle and cook for a few minutes, stirring regularly.
Add the chipotle chilis, cumin, paprika and chili powder and stir for 30 seconds. Return the peppers, corn and chicken to the kettle and stir well to combine. Add the tomatoes and chicken stock and season with salt. Bring the mixture to a simmer and then turn one grill burner under the kettle down to its lowest setting and turn the other burner under the kettle off completely. Let the chili simmer for an hour or longer, stirring occasionally.
When ready to serve, stir in the drained cannellini beans and chopped cilantro and season to taste with salt.
Serve with sour cream and grated Cheddar cheese (or queso fresco).
